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+ servings
a bowl of homemade ricotta topped with olive oil and ground black pepper

Instant Pot Ricotta

Instant Pot Ricotta is a deliciously creamy mild homemade ricotta you can use in any recipe you want or just serve as a spread or dip.
Course Appetizer, Side Dish, Snack
Cuisine American, Italian
Keyword Instant Pot Ricotta
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 207kcal
Author Catalina Castravet


  • 8 cups whole milk
  • 1/3 cup fresh lemon juice or 3/4 teaspoon citric acid


  • Salt to taste
  • Ground black pepper to taste
  • Herbs
  • Drizzle of olive oil


  • Pour the milk into the inner pot, and cover with a lid that fits on top of the Instant Pot.
  • Select the YOGURT function and adjust until the digital display reads BOIL.
  • When the cooking time has been completed, remove the lid, careful not to let any condensation drip into the pot.
  • Remove the inner pot and place it on a trivet.
  • Next, stir in the lemon juice or citric acid, and continue to softly stir until the milk starts to coagulate. This will take about 30-40 seconds. Stop stirring and let the mixture stand for 5 minutes.
  • After that, line a fine-mesh sieve over a large bowl and carefully pour the mixture onto the sieve.
  • For moist, creamy ricotta, let the cheese drain for 5 minutes. For firmer ricotta, allow the cheese to drain for about 4 hours at room temperature.
  • When the cheese is done draining, stir in the salt to taste.
  • Transfer the cheese to an airtight container and refrigerate.
  • Use in recipes or serve as a spread with some olive oil, pepper, and dried herbs.


Calories: 207kcal | Carbohydrates: 26g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 184mg | Potassium: 771mg | Fiber: 1g | Sugar: 24g | Vitamin A: 926IU | Vitamin C: 8mg | Calcium: 596mg | Iron: 1mg